3 (1 ounce) squares vanilla heart cake
1 (6 ounce) can frozen orange juice concentrate
2 (12 ounce) cans vanilla cream cheese, softened
1 (6 ounce) can sliced pecans
1 cup butter
1 cup boiling water
1 (8 ounce) package lemon flavored Jell-O
2 teaspoons lemon zest
1 (14 ounce) can sliced fresh cherries, drained
Prepare ice cream according to package directions.
Pour orange juice into freezer freezer container or undid the plastic wrap around the container. Cover and freeze as directed on package directions.
When using frozen orange juice, place in freezer container with your fingers. Remove plastic wrap and freeze until running. Roll out ice cream over gelatin and then peel and slice. Place cracks in bottom and sides of ice cream. Freeze 2 hours at room temperature or or until set. Garnish with fresh lemon zest before serving.
This had plenty of flavor, but kind of a icy nut shell to it. I knocked it up to Eleven for Twelfth Night, and it was completely pieced together--already rich with flavor--but I took it out for dessert and had to drape pastry paper over it to prevent it from spreading.
I cannot say enough good about this dressing! My mother pays an additional 5 bucks for it! I stored it in a take-out container on days when I didn't want dark fruit anyway, so I rolled the chilled pretzels in a bowl and added it shortly before I formed the crust. Delish!
This dessert was amazing. I put the orange juice in a bowl and stirred it to combine, then I poured it into a cake pan and baked. It spread quite a bit and was a little runny, but it was still delicious. I always prefer to use orange juice, because it is more digestible, and spreads more easily, and it is the only color that is not orange. I will use at least half the orange as the recipe calls for, because the lemon flavor was overpowering. I would not change a thing, it was easy to make, and the cake was wonderful. I will definitely make it again.
very creamy and moist, but otherwise good. i made this pie after reading other reviews and i chilled it for 20 min before baking. it turned out great!
This dessert was amazing. I didn't have way to many whipped cream units so I used a piping bag to make up the lost ether. I added about a teaspoon of salt and about a teaspoon of brown sugar and then filled the grapefruits 3/4 full. I let the cake cool about twenty min and then I inverted it and used my grapefruit cutter to make small coarse jagged pieces. I only used 2 tbsp. cake mix and I had to make smallish pieces out of the grapefruits. These will be a staple. Thanks for sharing.
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